Sarmale with a Twist

This Sarmale recipe blends traditional Romanian flavors with a creative twist by incorporating smoked paprika and a hint of lemon zest for an elevated taste. Wrapped in tender cabbage leaves, the filling of ground pork and beef melds with rice and aromatic herbs, resulting in a savory dish that is both comforting and refreshing. Perfect for family gatherings and meets various dietary needs.

Ingredients:

• 1 large head of sour cabbage (or fresh cabbage)
• 500g ground pork
• 500g ground beef
• 150g rice, rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 2 tablespoons tomato paste
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dill
• Salt and pepper to taste
• Zest of 1 lemon
• 2 tablespoons olive oil
• 500ml tomato juice
• Fresh dill for garnish

Instructions:

1. Prepare the cabbage by carefully removing the leaves. If using fresh cabbage, blanch the leaves in boiling water until pliable.
2. In a skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until translucent. Add grated carrot and cook for another 3-4 minutes.
3. In a large bowl, combine ground pork, ground beef, rice, sautéed onion mixture, smoked paprika, thyme, dill, lemon zest, salt, and pepper. Mix well.
4. Take a cabbage leaf, place a spoonful of the filling at the base, fold in the sides, and roll tightly. Repeat until all filling is used.
5. In a large pot, layer some leftover cabbage leaves at the bottom to prevent sticking. Arrange the rolled sarmale in the pot, packing them tightly.
6. Pour tomato juice over the rolls, adding enough to cover them. Bring to a simmer over medium heat, then cover and reduce heat to low.
7. Cook for about 2 hours, occasionally checking to ensure there's enough liquid. Add water if necessary.
8. Once cooked, allow to rest for 10-15 minutes before serving. Garnish with fresh dill.